High protein bread formulation
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High Protein Bread Formulation: Protein Sources and Nutritional Enhancement
Formulating high protein bread involves incorporating various protein sources—plant-based, dairy, and even insect proteins—to improve nutritional value while maintaining desirable bread qualities. Commonly used protein ingredients include soy protein isolate, milk protein concentrate, rennet casein, faba bean, carob, gluten, chickpea, pea protein, lupin, microalgae, moringa, soya powder, and watermelon seed flour 12345678+2 MORE.
Plant-Based Protein Ingredients in Bread
Plant proteins such as soy, faba bean, chickpea, pea, lupin, and carob are widely used to boost bread protein content. These ingredients not only increase protein levels but also improve the amino acid profile, making the bread more nutritionally balanced. For example, replacing part of wheat flour with faba bean, carob, and gluten resulted in bread with higher protein, improved amino acid balance, and increased antioxidant potential, while maintaining good sensory acceptance . Chickpea and pea protein concentrates can raise protein content up to 29.6% and enhance essential amino acid levels, though some anti-nutritional factors may affect digestibility . Pea protein powder in gluten-free, low-carb bread formulations significantly increased protein and essential amino acid content, with optimal supplementation at 10% for best results . Watermelon seed flour, when added at 5%, further enhances protein and amino acid content in low-carb, high-protein bread .
Dairy-Based Protein Ingredients
Dairy proteins such as milk protein concentrate and rennet casein are effective in increasing bread protein content. Adding nonfat dry milk to bread can raise protein levels by nearly 30% and double the biological value of the protein, with good flavor and consumer acceptability, though some changes in crust color and symmetry may occur . Blending dairy proteins into wheat flour for steamed bread increases hardness and gumminess but also improves protein content and nutritional value .
Mixed and Alternative Protein Sources
Combining plant and dairy proteins, or using alternative sources like microalgae and insect flour, can further enhance bread’s nutritional profile. Multigrain breads with lupin and microalgae are high in protein and low in saturated fat, with water content being key to optimal texture and sensory acceptance . Insect and pea protein blends also increase protein content, though they can affect dough extensibility and bread texture .
Technological and Sensory Considerations
While high protein bread formulations improve nutritional value, they often impact dough properties and bread texture. Increased protein can lead to darker color, reduced bread volume, and increased hardness and gumminess 1710. However, careful selection and combination of protein sources, as well as optimizing water content and processing methods (such as sourdough fermentation), can help maintain or even improve sensory qualities and consumer acceptance 2678.
Health and Functional Benefits
High protein breads not only provide more protein but also offer better amino acid profiles, higher antioxidant activity, and increased fiber when ingredients like moringa, soya, and green banana flour are included 2458. These breads are particularly valuable for plant-based diets, the elderly, and physically active individuals seeking functional foods with enhanced nutritional benefits 29.
Conclusion
High protein bread can be successfully formulated using a variety of plant, dairy, and alternative protein sources. While these ingredients significantly improve the nutritional profile—especially protein content and amino acid balance—they may also affect bread texture, color, and sensory properties. Optimizing ingredient combinations and processing conditions is essential to produce high protein breads that are both nutritious and appealing to consumers 12345678+2 MORE.
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